Squaw Dish

Fry six thin strips of bacon and remove to warm platter. In the bacon grease scramble six eggs very slowly. As soon as they begin to thicken the least bit, add 1 cupful canned corn, 1 1/2 teaspoonfuls salt, and 1/2 teaspoonful pepper. When the eggs are done, put in a mound on platter and arrange bacon around the edges. Chopped green pepper, fried a few minutes in the bacon grease before adding the eggs, improves this dish.

Effie M. Hudson

Muskegon county, Michigan

Scalloped Eggs

4 hard cooked eggs
2 cupfuls of white sauce
3/4 cupful of cooked material - ground ham, flaked fish, or chopped chicken
1/2 cupful of bread crumbs
1 tablespoonful of butter

Arrange alternate layers of sliced eggs and other cooked material in a buttered baking dish. Pour white sauce over the mixture; cover with bread crumbs, dot with butter, and brown in a moderate oven. Serve in the baking dish as a main dish for luncheon or supper. Serves 6.

(From Successful Farming magazine, dated September 1930)

Baked Steak With Tomatoes

Select 1 pound of tender round steak or pork steak and cut into pieces 2 inches square. Put a layer of steak in a baking dish, salt and pepper. Add a thin layer of onions and a layer of canned tomatoes. Salt and pepper each layer of meat as desired. Continue until baking dish is filled having tomatoes for last layer. Sprinkle a little flour on top of tomatoes and bake two hours in a moderate oven or until meat is tender. Before serving cover top of meat with buttered bread crumbs and brown in oven. Delicious.

Mrs. I. W., Ill.

(From Successful Farming magazine, dated September 1930)

Curry of Pork and Green Tomatoes

2 cupfuls of chopped lean cooked pork
1 quart of skinned sliced green tomatoes
1 cupful of sliced onions
2 tablespoonfuls of pork drippings
1 teaspoonful of curry powder
Salt

Cook the onion in the drippings for a few minutes, add the green tomatoes, cover, and cook until tender. Add the pork, curry powder, salt to taste, and 2 or 3 tablespoonfuls of brown meat juice from a roasting pan, or about 1/2 cupful of brown gravy. Cook until thoroly heated and serve in a ring of hot boiled rice. Tart apples may be used instead of the green tomatoes.

Mrs. M.J.B.

(From Successful Farming magazine, dated September 1930)